This Crispy Parmesan Chicken with Tomato Mozzarella Salad is wonderful. It is super simple and didn’t take more than 30 minutes to whip up start to finish.
It would be a perfect weeknight meal!
What you need,
2 chicken breasts, trimmed and butterflied (you will have 4 pieces)
½ cup all-purpose flour
2 eggs, whisked lightly
½ cup Panko crumbs
½ cup Parmesan cheese
Salt and Pepper
3 tbsp. olive oil
1 ½ cup cherry tomatoes, halved
1 cup fresh mozzarella cheese, cubed
1 small clove garlic, minced
1 tsp. balsamic vinegar
2 tbsp. fresh basil leaves, chopped
In 3 small dishes place the flour, the egg and the panko crumbs + the Parmesan cheese.
Season the flour and the egg with salt and pepper.
Dredge each piece of chicken in the flour, then dip in the egg then press into the panko/Parmesan mixture to coat. Set each piece onto a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Cook the chicken for 4-5 minutes per side until brown and crisp and the chicken is cooked through.
In a small bowl combine the tomatoes, mozzarella cheese and garlic.
Pour over the balsamic vinegar and remaining tablespoon of olive oil.
Season the salad with salt and pepper.
Sprinkle the basil over the top and stir to combine.
To serve, place a piece of chicken on a plate and top with a scoop of the salad.
The crispy chicken is amazing on its own. Topping it with the tangy tomato salad just steps it up!
I loved it!
Recipe from Comfort of Cooking